As we heard, Ann focuses much of her time on her garden and cooking, and these cookies are some of her favorites. The recipe is adapted from here.
- About 1 1/2 cups (3/4 lb.) butter or margarine, at room temperature
- 2 cups sugar
- 1 tablespoon grated orange peel
- 2 teaspoons vanilla
- 3 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 1/2 cups dried cranberries
- 1 1/2 cups sweetened flaked dried coconut
1. In a large bowl, with a mixer on medium speed, beat 1 1/2 cups butter, sugar, orange peel, and vanilla until smooth.
2. In a medium bowl, mix flour, baking powder, and salt. Add to butter mixture, stir to mix, then beat on low speed until dough comes together, about 5 minutes. Mix in cranberries and coconut.
3. Shape dough into 1-inch balls and place about 2 inches apart on buttered 12- by 15-inch baking sheets.
4. Bake in a 350° regular or convection oven until cookie edges just begin to brown, 8 to 11 minutes (shorter baking time will yield a chewier cookie; longer baking time will yield a crispier cookie). If baking two sheets at once in one oven, switch their positions halfway through baking. Let cookies cool on sheets for 5 minutes, then use a wide spatula to transfer to racks to cool completely.
Nutritional analysis per cookie.